How to cook a prime rib roast

Unknown

We have cooked just about everything on our egg but not sure how to do a prime rib roast. We have a couple of recipes but the time varies drastically on how to cook. We have a prime rib roast - about 6 3/4 lbs. We want to cook it to a medium rare state. We plan on having this 1st time with company over so would like to have it done on time and taste wonderful. [p]Any help? Please email any answers ASAP.[p]Thanks!

Char-Woody

Tom Shirley LeRoux, Your prime rib is one of the easiest roast to do..For your first one, I would recommend just salt (kosher is my choice) and pepper (fresh ground is also my choice) and grill it over direct fire, bone side down. It will take you about 2.5 to 3 hours but measure the roast with a Polder digital thermometer if you have one. You will want to take if off when the center meat is 135 degrees maximum, then tent it in foil for a about 15 minutes. When you carve it the au jus will flow...great stuff. [p]Good luck..C~W

Rex

Char-Woody, I have a 7 to 8 lb sirloin tip roast that has been in the basic meat brine since Tuesday.[p]My question is in order to get a moist and tender slice of roast how should it be cooked? Is this a similar cook as you described for the prime rib roast; i.e. pull it off as soon as it reaches 135* internal and hood it for 15 minutes?[p]I have been thinking that a little more cooking after the "safe" Polder temperature is reached may make the roast more tender. Am I right about this?

Char-Woody

Rex, I have never brined a sirloin tip roast, and I will have to wing this one. [p]Usually a beef roast will take about 20 minutes per lb at 350 degrees dome temperature, and you guage the internal temperature to your desired doneness.[p] I would do it indirect over a drip pan, and if you want rare to medium rare 140 degrees internal will be close..if you want more then 150 for medium and 160 for well done. Some sirloin roasts are different textured in muscle but if you have brined this one it may be tender.[p] As a last resort, if its not as tender as you wish..wrap it in foil, and return it to the cooker for another hour at 350 and this will break down the muscle tissue. Open foil and fork twist test the meat for tenderness. Just my experience with the tough ones.[p]Good luck..C~W[p]

Rex

Char-Woody, Just to follow up on the sirloin tip roast...[p]First of all I weighed the beast and it was 9 lbs. 9 X 20 minutes/lb = 3 hours. I put it on and at 350* dome it reached 150* internal in two hours. I pulled it off & sure enough it was way too tough. Wrapped it in aluminum foil and returned it to 350* for another hour. This time the outer 3/5 of the meat was good and tender but the middle 2/5 was not. I have decided to thinly slice the middle and make roast beef sandwiches. It is perfect for this.[p]Thanks for your help with this. It turned out great.[p]Rex